Based in Sydney, Australia, Foundry is a blog by Rebecca Thao. Her posts explore modern architecture through photos and quotes by influential architects, engineers, and artists.

Sep 6 BYOB: Be Your Own Bartender

It’s considered crass to discuss money, but only by those who have it. So the graduating of the notion of BYOB from frat party to fine dining is the brain child of foodies and winos alike…all of whom, from time to time, have managed to subsist on a budget.

It’s brilliant in concept. At least brilliant to my group of friends which largely consists of bartenders– which when broken down translates to out-of-work-actors, out-of-work-writers, out-of-work-artists, out-of-work-dancers– and up-and-coming corporate Americana. No matter the career being traveled, there exists one common thread: budding alcoholism.

Down to a person, our new trend for eating out is the burgeoning industry of BYOB fine dining. My current favorite in this new obsession is this little Cuban place in the Lower East Side of Manhattan, more specifically, 3rd and B. The food is amazing, but that’s barely the point of our dinners, the point is we can bring our own wine and beer and dine out as if we were dining in.

Over fried plantains, marinated shrimp and ropa vieja we discuss, politics, asinine bosses, sexual escapades and more with a hefty glass of an eclectic array of red from Trader Joe’s selection. There’s a two-hour limit per table, as the line is out the door, and reservations are loose at best. After appetizers, main courses and coffee, all in all the evening rounds out at about $25 per person, and that leaves one with enough remaining in the expense account to still properly paint the town.

C.M. Moorhead was born and raised in Coldwater, Michigan. Great Lakes, great times indeed, and if you haven’t heard of it, consider yourself one of many. After graduating from Central Michigan University cum laude with a degree in Integrated Public Relations (useless) and a minor in Political Science (worse) she moved to NYC with dreams of living life in the style of a 90s sitcom. This of course led to a natural migration into the service industry. Bartending for more years than is attractive to mention at nightclubs and sports bars, she has been at The Winslow since their opening in 2013 where she was head bartender until becoming the GM in 2016. This allows her hierarchy of needs to be met so she can focus on her writing instead of worrying if she will be able to afford her next sandwich. she is in constant pursuit of well patterned pants and finely worded run on sentences.